A Traditional recipe with a modern approach, instant semi homemade rasmalai where the malai is prepared with Ricotta cheese and the ras is prepared with evaporated milk and condensed milk.
Ricotta Cheese - 7.5 oz.I used half of the 15 oz can
Sugar - 4 tbsps
Oil for greasing the muffin tray
For the Ras
Evaporated Milk - 6 ozI used half of a 12 oz can
2% Milk - 6 ozSame measure as evaporated milk
Saffron - a pinch
Hot water - 3 tbsps
Cardamom Powder - ½ tsp
Condensed Milk - 2 tbsps
Sugar - 4 tbsps
For Garnishing
Chopped nuts of your choice
Saffron - a pinch
Instructions
Preparing the Malai
Preheat the oven to 350 degree F.
Mix the Ricotta cheese and 4 tbsps of sugar. Make sure they are incorporated well.
Now grease the muffin tray with oil and scoop out 2 tbsps of the ricotta cheese and sugar mix and pour it in each muffin dip/hole.
I got about 5 malaise with this mix. Now bake this for 35 - 40 minutes. (I did it for 45 minutes) (While the baking is happening, you can prepare the ras)
It will brown up in the sides, but do not panic. It should brown up and when you insert a tooth pick, it should be come out clean. That’s the right consistency.
Remove them from the muffin tray and let it cool for 10 minutes.
Preparing the Ras
Add the saffron to the 3 tbsps of hot water and let it soak for about 10 minutes.
Meanwhile, in a heavy bottom pan, add the regular milk and evaporated milk and let it warm.
When the bubbles starts to form, add the saffron soaked water, elaichi powder and sugar.
Mix them well and let it simmer in low heat for about 6-7 minutes.
Now add the condensed milk and let it further simmer for 3 to 4 minutes.
Turn off the heat and that’s it, the ras is ready. :-)
Let this cool down to room temperature.
Assembling the Rasmalai
By the time the malai gets done, the ras will be cooled down also.
In wide serve ware, place the baked ricotta cheese malai and slowly add the ras.
Cover and refrigerate it for at least 30 minutes before serving. But more it soaks, it tastes better.
Serving
Take one or two chilled and soaked rasmalais in serving bowl.
Add sufficient ras and now garnish it with chopped nuts and saffron. I used pistachios and almonds.
Notes
Chopped nuts can be added while preparing the ras. I prefer crunchy nuts, so I just add them before serving. I used raw nuts and I didn’t toast them. While preparing the malai, adding sugar is optional. Also you can add elaichi powder or rose syrup to the ricotta cheese mix for enhanced flavors. Baking time varies depending upon the cheese quality and also depending upon the rack positions in the over. After 30 minutes you can check the malai and depending on that you can set the additional time. I placed in the middle rack and baked for 40 minutes. Ensure both the ras and malai are cooled down before assembling them together. Adjust the sugar as per your preference. Evaporated milk is optional. Instead you can add regular milk and add 1 more tbsp of condensed milk.